No-bake coffee cheesecake
Description
If you've never made a coffee cheesecake before, this recipe is definitely for you. It's very easy to prepare, and the result is amazing. Follow the step-by-step instructions and recommendations, and enjoy the process.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Place the cookies and butter into the blender bowl and blend into crumbs.
- 3
Step 3
Place the cookie crumb mixture with butter into a mold, press it down firmly, and refrigerate—chilling in the freezer is also an option. A 16 cm springform ring was used in this recipe.
- 4
Step 4
Soak the gelatin in milk until it swells.
- 5
Step 5
Beat mascarpone, cream, vanilla sugar, sour cream, and sugar with a mixer.
- 6
Step 6
Beat until fluffy foam forms, until the mixer leaves distinct, well-defined traces.
- 7
Step 7
Prepare ground coffee.
- 8
Step 8
Brew strong coffee, but do not discard the coffee grounds. Cool to room temperature. If you are brewing coffee in a Turkish pot, simply let it cool completely.
- 9
Step 9
Heat the milk with gelatin, stirring, to about 60 degrees, until the gelatin dissolves. Cool to room temperature.
- 10
Step 10
Pour the gelatin mixture into the cream cheese mixture and beat.
- 11
Step 11
Pour in the coffee and blend.
- 12
Step 12
Add the coffee grounds and blend. I was worried they would settle at the bottom, but my concerns were unfounded—they were evenly distributed throughout the mixture.
- 13
Step 13
Pour the resulting coffee-cream-cheese mixture into a mold. Chill for 3-4 hours to set.
- 14
Step 14
Carefully remove the cheesecake from the pan by running a knife or spatula along the sides of the pan. The coffee cheesecake is now ready. You can dust it with grated chocolate, cocoa powder, or top it with chocolate ganache.
- 15
Step 15
To prepare chocolate ganache, take about 20 grams of chocolate and pour in 1-2 tablespoons of milk. Melt the chocolate mixture in the microwave using short 10-second pulses.
- 16
Step 16
Stir the chocolate mixture, slightly cool it until it reaches a moderately viscous consistency, then transfer it to a piping bag.
- 17
Step 17
Apply a chocolate lattice to the cheesecake.
- 18
Step 18
Pour the coffee and enjoy the coffee cheesecake. It's not sweet at all, refreshing, simply bliss!